This creamy Cajun Shrimp Scampi is an absolutely delicious take on shrimp scampi done in less than an hour. The cajun seasoning combined with the parmesan creaminess will take your breath away - or your hunger.
Serve it alongside our Garlic Parmesan Green Beans to make it a full meal!
If you love comfort food pasta like this shrimp scampi, check out our Creamy Pesto Shrimp Pasta, Lemon Pasta with Spinach, or Creamy Red Pepper Sauce. These are to DIE for!
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Under an Hour Meals
I love a classic shrimp scampi but this mix-up with cajun seasoning is one your family will not soon forget. It is definitely a crowd-pleaser. It's cheesy, creamy, and just a little bit spicy. It is the perfect family meal.
Any meal that can be on the table in under an hour, like 15-Minute Spaghetti with Garlic and Oil or Chicken Breast in Lemon Butter Sauce, is a family meal that works for us. Weekday meals can be really hard, and sometimes we sacrifice taste for time. Not with cajun shrimp scampi. Everyone will love this comfort dish!
Ingredient Notes and Substitutions
- Shrimp. Scampi is typically made with shrimp, but you can definitely substitute lobster, crab, or scallops. I would definitely do a combo too.
- Cajun Seasoning. I love homemade, but you can use your favorite from the store. Check out our homemade Cajun seasoning recipe below. It's really easy, and you probably have all the ingredients right on your shelf at home. If you love spicy, try our Dutch Oven Barbacoa Tacos.
- White Wine. I always like to cook with sauvignon blanc or an unoaked chardonnay. Remember, if you wouldn't drink it, don't put it in your food. You want to cook with a decent quality wine.
- Pasta. Shrimp scampi is really meant for long pasta. Linguine or spaghetti work well, but for a creamy sauce like this, try fettuccine or mafalde.
*Please see the recipe card below for more information on ingredients.
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How to Make Cajun Shrimp Scampi
Step 1: Start by seasoning and marinating the shrimp. I like to marinate the shrimp in the fridge for an hour, but 15 minutes will work.
Step 2: Add 2 tablespoon of olive oil to a large saucepan on medium heat. Place shrimp evenly across the saucepan. You may have to do this in batches. Sauté for 1-2 minutes per side. Remove from the pan and set aside.
Pro-Tip: Your pan should look like the PHOTO TIP above. The shrimp and seasoning will leave a fond on the bottom of the pan that will add a lot of flavor to the sauce. Do not rinse this out!
Step 3: Add 1 tablespoon of olive oil. Then add the garlic to the pan and saute for 30 seconds or until fragrant.
Step 4: Squeeze in the juice from the lemon and pour in the white wine. Simmer for 5-10 minutes or until reduced by half.
Step 5: Stir in the rest of the seasoning. Add the cold butter and stir until melted.
Step 6: Bring a pot of water to a boil and add salt. Boil the pasta as directed on the package.
Step 7: Stir ½ cup of starchy pasta water into the sauce along with the parsley. Remove the sauce from the heat. Stir in the heavy cream and parmesan. Combine well.
Step 8: Add the pasta directly to the sauce and combine until the pasta is completely coated with the sauce. If the sauce seems thin, just stir occasionally for 5 minutes.
Step 9: Add the shrimp back to the sauce and serve with extra parmesan.
This delicious southern take on an Italian classic is one that you'll make on repeat. It's a comfort dish like some of my other southern-based recipes like Italian Fried Green Tomatoes or my Hot Honey Chicken Sandwich and is a guaranteed hit. Any creamy pasta like this or Creamy Sundried Tomato Chicken Pasta just hits the spot when you need a pick-me-up!
Pro-tips
- Stir the heavy cream off the heat. It's okay if it curdles a little, just keep stirring. But if the sauce is still simmering, the heavy cream will separate.
- Use a knife to slice the back of the shrimp to get a nice sear on the shrimp. You do this automatically when you devein shrimp but if you buy it already deveined, this can be a great way to improve the texture of the shrimp.
- Sauce may appear thin at first. Stirring for a few minutes after cooking will help to thicken the sauce.
Recipe FAQs
Scampi means "langoustine" in Italy, another word for shrimp. So, in essence, shrimp scampi means "shrimp shrimp." Sort of a silly name that happened when people started making shrimp scampi in New York.
You can add crab, lobster, or scallops! All will go well with this dish. The spicy flavor would be especially delicious with lobster.
Store the pasta in an airtight container in the refrigerator for up to three days.
Reheat by adding a tablespoon of butter to a pan on medium heat. Stir the pasta in and warm the pasta through. Stir occasionally until warm.
More Delicious Creamy Pasta Recipes
Please leave a comment and star rating below in the recipe card! I love to hear what you think of our recipes. Feel free to tag us on Instagram @vindelgiudice.
Cajun Shrimp Scampi
Equipment
- 1 large saucepan
- 1 large pot
Ingredients
- 1 lb shrimp, peeled and deveined, tails removed
- 2 tablespoon cajun seasoning
- 2 cloves garlic, minced
- ½ cup white wine
- 1 lemon, juice and zest
- 1 lb pasta
- ¼ cup heavy cream
- 2 tablespoon fresh parsley chopped
- ½ cup parmesan cheese
- 3 tablespoon olive oil
- 2 tablespoon butter
Instructions
- Season shrimp with 1 tablespoon of cajun seasoning and 1 tablespoon of olive oil. Let sit for 15 minutes.
- Add 2 tablespoon of olive oil to a large saucepan on medium heat. Place shrimp evenly across the saucepan, you may have to do this in batches. Saute for 1-2 minutes per side. Remove from the pan and set aside.
- Add water to a sauce pot. Bring to a boil and add salt. Then boil the pasta according to the package. Save ½ cup of pasta water.
- If there is no olive oil remaining, add 1 tablespoon of olive oil. Then add the garlic to the pan and saute for 30 seconds. Squeeze in the juice from the lemon and pour in the white wine. Simmer for 5-10 minutes or until reduced by half. Stir in the cold butter until melted.
- Remove the sauce from the stovetop. Stir in ½ cup of pasta water and then stir in the heavy cream slowly. Add the parmesan and parsley until completely combined. Return the shrimp to the pan and then stir in the pasta. Serve Immediately.
Video
Notes
- Stir the heavy cream off the heat. It's okay if it curdles a little, just keep stirring. But if the sauce is still simmering, the heavy cream will separate.
- Use a knife to slice the back of the shrimp to get a nice sear on the shrimp. You do this automatically when you devein shrimp but if you buy it already deveined, this can be a great way to improve the texture of the shrimp.
- Sauce may appear thin at first. Stirring for a few minutes after cooking will help to thicken the sauce.
Michelle says
Super delicious!
Vinny says
Not a classic Italian dish but definitely addictive and spicy! It's easy to make, hope you enjoy!